Grilled chicken piccata. This stuff is so so flavorful. I’ll be serving it over butternut squash noodles and kale. Recipe below 👇🏼 •
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2 chicken breasts, thinly filleted
2 tbsp capers
1 thinly sliced shallot
3 cloves minced garlic
2 tbsp fresh lemon juice
1/4 cup chicken stock
4 lemon wheels
1 tbsp butter or ghee
3 tbsp Nutpods original (optional)
Fresh parsley
Season chicken breasts with salt and pepper. (Optional: dredge with almond flour or tapioca starch before frying. I did not do this because that makes it reheat poorly and I was making these for weekly Cook chicken in hot olive or avocado oil, browning on each side. Set aside once cooked. Reduce to heat to medium.
In the same pan add butter or ghee, garlic, shallots, capers and lemon wheels. Sauté until fragrant and tender. Add chicken stock and lemon juice to pan and stir. Bring to a simmer and reduce by half.
Return chicken to the pan and lightly coat all pieces. Stir in Nutpods cream and fresh parsley at the end.
